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Eight Mile Brook Mimosa Cake




Source of Recipe


Internet


List of Ingredients




1-1/4 cups sifted cake flour
1-1/2 cups sugar
10 egg whites
1-1/2 teaspoons cream of tartar
1/4 teaspoon salt
4 egg yolks
1 teaspoon grated lemon rind
1 teaspoon vanilla
10X (confectioners') sugar



Recipe



Preheat the oven to moderate (375 degrees).

Sift the flour and 1/2 cup of the sugar onto wax paper; set aside.

Beat the egg whites, cream of tartar and salt in a large bowl at high speed until foamy. Beat in the remaining 1 cup sugar, 1 tablespoon at a time, until the meringue forms soft peaks.

Fold the flour mixture into the meringue, 1/3 at a time, until completely blended.

Beat the egg yolks in a small bowl with an electric mixer at high speed until thick and lemon-colored. Beat in the lemon rind and vanilla.

Fold half of the meringue batter into the beaten egg yolks until no streaks of white remain.

Spoon the batters by tablespoonfuls, alternating colors, into an ungreased 10-inch tube pan. (DO NOT STIR THE BATTERS IN THE PAN.)

Bake in the preheated moderate oven (375 degrees) for 35 minutes or until the top springs back when lightly pressed with a fingertip.

Invert the pan, placing the tube over a large funnel or a bottle; let the cake cool completely. Loosen the cake around the edge and the tube with a spatula. Cover the pan with a serving plate; turn upside down; shake gently; remove the pan. Sift 10X (confectioners') sugar over the top, if you desire.

Makes 16 servings